Tomato Rasam (Thakkali Rasam)
User Reviews
4.9
Tomato Rasam (Thakkali Rasam)
Description
The recipe for Tomato Rasam starts by grinding coriander stems with garlic, ginger, cumin seeds, and black peppercorns to form a coarse spice-herb paste. Separately, tomatoes are pureed smoothly, with blanching recommended for brighter color. Tempering the rasam involves heating oil and frying mustard seeds, urad dal until golden, dried red chilies, asafoetida, and curry leaves to release their flavors. The prepared paste and tomato puree are then combined with turmeric, salt, and water, simmered to develop a balanced tangy and mildly spiced broth.
The finished rasam brings a harmonious combination of the aromatic spice paste and fresh tomato essence, with the tempering providing layers of flavor and subtle heat. Its thin, watery texture makes it ideal served with steamed rice or sipped as a comforting broth. The option to adjust black pepper level allows variation in spiciness according to preference.
Traditionally, gingelly (sesame) oil is used to enhance authenticity and impart a woody sesame flavor, though neutral oils can substitute. Omitting urad dal is possible without losing the dish’s core qualities. Care with asafoetida selection ensures gluten-free preparation if needed. Fresh, red, ripe tomatoes are best for a rich and vibrant tomato flavor. The recipe balances freshness and tempered spices to produce a subtle but layered rasam.
Ingredients
For the spice-herb mixture
- ⅓ cup coriander stems - with or without leaves
- 7 to 8 garlic medium-sized, peeled, cloves
- 1 inch ginger - roughly chopped
- 2 teaspoons cumin seeds
- ¼ teaspoon black peppercorns
For tomato puree
- 1.5 to 1.75 cups tomato chopped, 275 grams or 3 large-sized tomatoes
For making tomato rasam
- 1 tablespoon neutral cooking oil gingelly oil (sesame oil made from raw sesame seeds) or sunflower oil or peanut oil, generic cooking oil
- ½ teaspoon mustard seeds - black
- ½ teaspoon urad dal - husked, split or husked, whole black gram
- 1 or 2 dried red chilies broken and seeds removed
- 1 pinch asafoetida (hing)
- 10 to 12 curry leaves or 1 sprig of curry leaves
- ¼ teaspoon turmeric powder (ground turmeric)
- salt as needed
- 1.5 cups water or add as required
- 2 to 3 tablespoons Coriander leaves - chopped, (cilantro)
Instructions
Making ground spice & herbs mixture
- Take roughly chopped coriander stems with or without leaves (about a handful of coriander stems) in a blender or mixer jar. Also add the peeled garlic cloves and roughly chopped ginger.
- Add cumin seeds and black peppercorns.
- Grind to a coarse paste or a semi-fine paste. Remove in a separate bowl or plate.
Making tomato puree
- In the same blender add the tomatoes (rinsed and chopped).
- Grind or blend to a smooth puree. If you want, you can blanch tomatoes and then puree them – for a bright red color in the rasam.
Making tomato rasam
- In a heavy pan or pot, heat the oil. Keep the flame to its lowest.
- Add the mustard seed and let them begin to crackle.
- When the mustard seeds start to crackle, then add urad dal.
- Stirring often fry urad dal until they turn golden.
- Now add the dry red chilies (halved and seeds removed) and 1 pinch asafoetida. In case the pan becomes hot, then switch off the heat.
- Stir and fry for a few seconds till the red chilies change color.
- Add the coarsely ground coriander stems+ginger+garlic mixture and curry leaves. If the pan becomes too hot, then you can turn off the heat.
- Sauté for a minute on lowest heat taking care the mixture does not burn. You will get a nice aroma while sautéing this mixture.
- Add turmeric powder and mix it with the rest of the mixture.
- Now add the tomato puree and mix it very well. Take care as the mixture splutters when you add the tomato puree.
- Sauté for a minute. Season with salt as per taste.
- Then add 1.5 cups water. If you like a slightly thinner tomato rasam, then you can add some more water. But do not add too much water as the flavors get diluted.
- Mix well and simmer Thakkali Rasam on medium-low heat until the rasam comes to a simmer.
- Overall simmer for 9 to 10 minutes.
- Finally turn off the heat and add the chopped coriander leaves. Check the taste of tomato rasam and add more salt if needed.
Serving suggestions
- Serve tomato rasam hot, either like a curry over steamed white rice or enjoy as a bowl of hearty soup. Both ways are great with a side of pappadums or a simple toasted bread.
Storage
- Refrigerate any leftovers for a day. Reheat the rasam in a small pot or pan until warm or hot.
- If you plan to make ahead the rasam then do not add coriander leaves. After you reheat rasam, add the coriander leaves.
Notes
- To increase spiciness, add up to ½ teaspoon of whole black peppercorns for a more robust flavor.
- Gingelly oil is traditional for its distinct aroma, but neutral oils like sunflower or peanut oil can be used instead.
- If urad dal is unavailable, it can be omitted without major impact.
- Use gluten-free asafoetida or omit it to maintain a gluten-free dish.
- Use fresh, ripe red tomatoes for optimal color and flavor in the rasam.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 69 kcal
% Daily Value*
| Calories | 69kcal | 3% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 304mg | 13% |
| Potassium | 291mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1081IU | 22% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 29mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 65mg | 72% |
| Vitamin E | 2mg | |
| Vitamin K | 13µg | |
| Calcium | 47mg | 5% |
| Vitamin B9 (Folate) | 310µg | |
| Iron | 1mg | 6% |
| Magnesium | 20mg | 5% |
| Phosphorus | 42mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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